Charred broad beans with St. Jorge cheese and brioche crumbs
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Nuno Mendes' broad beans recipe is a satisfying vegetarian recipe for a canapé using Portuguese St. Jorge cheese, with its slightly spicy taste and strong aroma. The robust cheese is paired here with charred broad beans, soft peas and dill for an elegant way to start an evening.
First published in 2015
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Ingredients
Metric
Imperial
Charred beans
- 4 broad bean pods
- olive oil
- salt
Pea purée
- 200g of dill
- 50ml of grapeseed oil
- 2 tsp salt
- 200g of frozen peas
- 3 tbsp of lemon juice
Brioche crumbs
To plate
- 2 slices of St. Jorge cheese
- 2 sprigs of dill
SAVE RECIPE
Equipment
- Blender
Method
1
To make the brioche crumbs, cut the crusts off the loaf and make the inside into crumbs. Put them on a baking tray and toast under the grill until golden
2
To prepare the broad beans, char the pods under the grill. Once charred, open the pods with scissors and remove the beans
3
Reserve the pods and peel the beans. Transfer the beans to a bowl and season with olive oil and salt
- olive oil
- salt
4
To put together the pea purée, make a dill oil by blitzing the dill in the grapeseed oil with 1 teaspoon of the salt. Pour into a pan and cook until the dark green oil separates off from the dill paste
5
Put 4 tablespoons of the dill oil in a blender with the peas, lemon juice and 1 teaspoon of salt and whizz to a purée
- 200g of frozen peas
- 3 tbsp of lemon juice
- 1 tsp salt
6
Put a spoonful of the crumbs on each plate. Carefully put the beans back into each pod and make dots of pea purée between each bean. Put on the plate and garnish with the crumbled pieces of cheese and torn sprigs of dill
- 2 slices of St. Jorge cheese
- 2 sprigs of dill
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